October 23, 2007 Sunny Stir-Fry Chicken

Easy Tastebud Delights

10.23 Edition (October 23, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Today is such a rainy Tuesday...after the gorgeous day we had yesterday...oh well...we have to take what we're given.

Today's recipe sounds sunny because of the mandarin oranges. Enjoy!

Sunny Stir-Fry Chicken

3 tbsp. teriyaki sauce
1/2 tsp. dried dillweed
1 skinless, boneless chicken breast, cut into bite-size pieces
3 tbsp. cooking oil



8-oz. can drained and thinly sliced water chestnuts
3/4 cup bias-sliced celery, (on an angle)

1 11-oz. can mandarin orange sections
1 tbsp. cornstarch

Combine 2 tbsp. of the teriyaki sauce, the dillweed, and 1/4 tsp. salt then add chicken. Let stand 20 minutes.

Heat 1 tbsp. of the oil in wok or 10 inch skillet; add water chestnuts and celery. Stir-fry 1 to 2 minutes. Remove; set aside.

Heat remaining oil in wok; add chicken mixture and stir-fry 3 to 4 minutes or till done. Drain oranges, reserving liquid. Return vegetables to wok. Blend reserved liquid with the remaining 1 tbsp. teriyaki sauce and cornstarch; stir into wok. Cook and stir until bubbly. Add oranges. Cover and cook for one minute. Serve with rice.

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